February 2015

Beaufort & Cantal Cheeses Valentine’s Treats & Sweets New Ottavio T-shirts Dillon’s Small Batch Distillery Bitters

2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com

Fe!uary 2015 NEWSLETTER

ISSUE 57

BEAUFORT From the mountains of the Haute Savoie region of southeastern France, Beaufort is an impressive alpine cheese, weighing in at anywhere from 36 kg to 60 kg. Its production dates back over 2000 years, before the Roman occupation of France and in 1976, it was given AOC status. Beaufort is made from milk sourced from many small farms with 80% produced from a mountain breed of cows called the Tarantaise and the rest from the Abondance breed. Once the cheese is made and unmolded (after being pressed for 20 hours and turned several times during the first 24 hours), it is moved to a cool cave and stored for another 24 hours before it is submerged in brine for a day. The cheese is then turned and salted by hand on one side every morning and rubbed every afternoon as it rests on spruce shelves. This is a process that can last up to two months, with the routine then changing to twice a week. An application of mixed salt and a substance called “morge” is also added at this time. “Morge” consists of a mixture of brine, old cheese scrapings and whey, known to contain at least 480 species of bacteria! The characteristic russet-coloured Beaufort rind results from this process. The cheese wheels are then matured for at least six months, allowing the flavours to develop and deepen. Beaufort is herbaceous, fruity, and savoury, with notes of grass, salt, and butter. Enjoy it as an appetizer with a glass of Chardonnay or Riesling or at the end of a meal with some crisp apple slices.

CANTAL Another large format, beautiful Alpine cheese with AOC status and an ancient history, Cantal is named after the Cantal Mountains in the Auvergne region of France where it is produced. It is made from the milk of the Salers cows that are fed hay form the 15th of November until the 15th of April and is aged 6 months. Best described as milky, nutty, buttery, and tangy, Cantal pairs well with Merlot and Cabernet Sauvignon, nuts, apples, grapes and can be used in all sorts of dishes ranging from salads and soups to gratins and fondues.

So, make a trip to the mountains of France with Beaufort and Cantal!

IN THE CHEESE CASE: Huge Mountain Cheeses!

Valentine’s Day

With Valentine’s Day fast approaching, our very talented pastry chef, Melanie, has been busy creating some fun treats to share. !Look for special Valentine-themed GHIACCIATI, PEPPERMINT HEART MERINGUES, HEART RASPBERRY JAM TARTS, and a DECADENT MINI CAKE FOR TWO.!Try using STONEWALL KITCHEN MAPLE DULCE DE LECHE on crêpes for a simple and lovely dessert. As an alternative, you could also spread COCOLICO PEANUT BUTTER & DARK CHOCOLATE or SALTED BUTTER CARAMEL SAUCE, or BONNE MAMAN DULCE DE LECHE on the crêpes, or use any of these as a topping on OTTAVIO CREMA GELATO.!Don’t forget FABBRI AMARENA CHERRIES in your celebratory Champagne or Prosecco cocktail. !

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www.ottaviovictoria.com

And please vote for your favourite establishments in EAT Magazine’s annual Exceptional Eats Awards.

Go to eatmagazine.ca and follow the links.

2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com

Fe!uary 2015 NEWSLETTER

ISSUE 57

Dillon’s Small Batch Distillery Bitters !Dillon’s proudly took home the prize of Canadian Distillery of the Year at the 2014 New York International Spirits Competition and we’re really excited to bring in their beautiful and unique bitters made in Ontario’s Niagara region. All made with local Niagara wine grapes, their array of bitters is astounding and we’re currently carrying several flavours including:

Wormwood: Absinthe’s main flavour, dark and woody with strong licorice notes, perfect in a classic Sazerac. Ginseng: made with Ontario grown ginseng and other natural botanicals. Bitter Orange: perfect in an Old Fashioned, this one’s a mix of different kinds of oranges, accented with fennel, cardamom, and

verbena. Has a smoky overtone. Angelica: with a strong celery-like flavour, this bitter is perfect for Caesars or try it in a cucumber Gin and Tonic. Also great in

salad dressings! Bitter Pear: a Dillon’s staff favourite, it’s a mix of pear, vanilla, ginger, and cubeb, that finishes with pepper. Ginger: made using Ontario grown ginger and with a little hint of spice, this is the one for Tom Collins, Moscow Mules or a Rye

and Cider. DSB: Dillon’s describes this as their “hard working multi-purpose bitter”. With the aroma of cherries and overtones of cloves,

vanilla, cassia, and allspice, the DSB is amazing in Whisky cocktails and perfect in baked goods. Visit them online at: dillons.ca

NEW & !!!!!!Notable{ }

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Finally! New Ottavio T-Shirts!I know, you’re all thinking, “It’s about time!” but it’s not easy coming up with a design we all agree on. Our new limited print run t-shirts feature a design that our daughter, Isabella, did when she was about seven years old.

We found the artwork in a long lost scrapbook of hers a few months ago and decided to go with it.

It features a great vintage photo of her grandpa (aka Monica’s dad).

Also look for our fun new black t-shirts featuring the iconic Italian stovetop moka pot.